Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups basmati rice ((aged))
  • ½ kg chicken ((preferably thighs & drumsticks))
  • ¼ to ½ teaspoon biryani masala ((garam masala for layering))
  • 1 large onions (or ⅓ cup fried onions store bought)
  • 4 tablespoons coriander leaves ((cilantro ,finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
  • 4 tablespoons mint leaves ((pudina, finely chopped, 2 tbsps + 1 tbsp + 1 tbsp divided))
  • 4 tablespoons oil ((or ghee))
  • 2 tablespoons ghee ((clarified butter))
  • ¼ teaspoon saffron strands ((kesar, soaked in 3 tbsps hot milk))
  • 1¼ tablespoons ginger garlic paste
  • ¼ teaspoon turmeric
  • 1 to 2 green chilies (slit)
  • ⅔ cup yogurt ((fresh curd) (or 165 ml or ½ cup + 3 tbsp))
  • 1 tablespoons lemon juice
  • 1 to 1 ½ teaspoon red chili powder ((paprika, adjust to taste))
  • 1 to 1 ½ teaspoon biryani masala powder ((or garam masala))
  • ¼ to ½ teaspoon green cardamom powder ((or elaichi powder))
  • ¾ teaspoon salt ((I used 1 ¼ tsp pink salt))
  • 7 cups water
  • 1 to 1¼ teaspoon salt ((I used 1 ½ tsp pink salt))
  • 1 teaspoon oil
  • 1 bay leaf ((tej patta))
  • 3 inch cinnamon (piece (dalchini))
  • 6 cloves ((laung))
  • 4 green cardamom ((elaichi))
  • 1 star anise (( biryani flower))
  • 1 black cardamom ((optional))
  • 2 strands mace ((javitri) (optional))
  • ½ tsp caraway seeds ((shahi jeera) (optional))

Instruction